Prepare the vegan buttermilk: combine almond milk with vinegar and set aside.

In a large bowl, combine flour, salt, and baking powder and mix well.

Add maple syrup, vanilla, and melted coconut oil/butter to the milk and stir to combine.

Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. Add the water. Set the batter aside for 5-10 minutes.

Heat a small non-stick pan over low-medium heat. Pour ¼ cup of batter into the pan and cook until golden brown or until the top surface forms bubbles (about 3 minutes).

Flip and repeat on the other side.